Chicken Chicharron with Smothered Onions

Executive chef of Chica Restaurant, Lorena Garcia is making a Spanish favorite.

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Ingredients for Chicharron de Pollo

2 boneless chicken breasts, with skin on, cut into 2-inch chunks

2 boneless chicken thighs, with skin on, cut into 2-inch chunks

1 lime, cut in half

1 tablespoon vegetable oil

1 tablespoon Worcestershire sauce

½ cup onion, grated

6 whole garlic cloves, minced

2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

Ingredients for Frying

Vegetable oil

Ingredients fro Brushing Liquid

2 tablespoons distilled white vinegar

2 tablespoons garlic, minced

2 tablespoons water

Ingredients for Smothered Onions

2 tablespoons butter

2 cups white onion, thinly sliced

1 tablespoon white wine vinegar

1 tablespoon lime juice

1 tablespoon celery leaves, finely chopped

1 teaspoon kosher salt

1 teaspoon fresh black pepper

TO MAKE THE CHICKEN CHICHARRÓN:

1. Rub all chicken pieces with lime halves. Rinse in cool water and pat dry with paper towels.2. In a medium-size bowl, stir together vegetable oil, Worcestershire sauce, onion, garlic, salt, and pepper.3. Add chicken to bowl and coat pieces evenly. Let chicken marinate for 1 hour, covered, in the refrigerator.4. Remove chicken bowl from refrigerator and let it sit for 20 minutes before frying.5. Fill a large, deep skillet or fryer ⅓ of the way with vegetable oil and heat to 325F degrees.6. Fry chicken, a few pieces at a time, until golden brown, about 12–15 minutes.7. Remove chicken from oil with a slotted spoon, place on a rack, and immediately brush fried chicken with vinegar-water brushing mixture.

MAKE THE SMOTHERED ONIONS:

1. In the sauté pan, add butter and onions and sauté over medium-high heat for about 2 minutes, until the onions are translucent.2. Squeeze lime juice over the onions and add vinegar, remove pan from heat. Finish with celery leaves, salt, and pepper.